Festive Heart-Shaped Rice Krispie Treats with Chocolate Drizzle and Sprinkles

Looking for a fun, festive, and delicious treat to make for a school party or Valentine’s Day? These heart-shaped Rice Krispie treats with chocolate drizzle are the perfect choice! Made with simple ingredients, this classic treat is easy to follow and guarantees the best results every time.  We take the classic recipe from back of the box and add extra marshmallows than the original recipe has, along with extra butter! 

Published January 26, 2022

Modified December 28, 2024

To make these treats, you’ll need:

• Salted butter
• Fresh marshmallows (miniature marshmallows work better than large marshmallows)
• Crispy rice cereal (like the original Rice Krispies)
• Melted chocolate for the drizzle (milk or semi-sweet works great)
• Assorted sprinkles for decoration

Prepare Your Kitchen Tools

Before you begin, gather and prepare your tools to make the process smooth and mess-free:

• Spray the back of a silicone spatula, wooden spoon, glass pan, and the inside of your cookie cutters with nonstick cooking spray oil to prevent sticking.
• Line a baking sheet with parchment paper and arrange your open cookie cutters on top.

Make the Rice Krispie Treats

1. Slowly melt butter in a large saucepan over medium-high heat. Once fully melted, add the bag of marshmallows and stir with the wooden spoon until they’re completely melted and smooth.
2. Gradually add the Rice Krispies to the pot, about a third at a time, stirring continuously to ensure even coating.
3. Work quickly to fill the cookie cutters with the rice krispie mixture, pressing it firmly to the top using the buttered spatula. Carefully remove the cutters to release the shapes.
4. Repeat the process until all the mixture is used. If the mixture begins to harden, briefly reheat it to soften. Allow the shapes to set completely before decorating.

Melt Chocolate and Decorate

1. Melt the chocolate chips in the microwave at half power. Start with 2 minutes, stirring, then continue heating in 1-minute intervals at half power until smooth.
2. Prepare a piping bag by placing a plastic baggie in a cup and turning the edges down. Pour the warm chocolate into the bag and snip a small hole at one corner.
3. Drizzle the melted chocolate over the hearts in a smooth back-and-forth motion, ensuring some chocolate gets on the sides for an extra touch.
4. While the chocolate is still wet, sprinkle the treats with pink, white, and red sprinkles for a festive finish.
5. Let the chocolate set completely. If your kitchen is warm, place the treats in the refrigerator for a few minutes to help the chocolate harden.

Storage Tips

To keep your chocolate-covered hearts fresh, store them in an airtight container. Layer them between sheets of parchment paper to prevent sticking. Enjoy these adorable and delicious treats!

Tips for the Best Results

• Use fresh marshmallows for the perfect melty consistency.
• Add a splash of pure vanilla extract for extra flavor.
• If you love a little extra salt, sprinkle flaky sea salt over the chocolate drizzle for a sweet and salty twist.

Variations

• Peanut Butter Lovers: Stir in a little bit of peanut butter for a nutty flavor.
• Brown Butter Twist: Replace regular butter with browned butter for a deeper, golden brown flavor.
• Fruity Pebbles Fun: Substitute Fruity Pebbles for the original Rice Krispies for a colorful twist.
• Holiday-Themed Treats: Adapt this recipe for any occasion by changing the sprinkles and cookie cutter shapes.

Why This Recipe Works

This Rice Krispie treat recipe is a modern take on the back-of-the-box classic. The combination of melted marshmallow, crispy rice cereal, and chocolate drizzle creates an end result that’s both nostalgic and delightful. It’s one of our favorite desserts to make for bake sales or holiday events, and it’s the only way to ensure smiles all around.

Share Your Creations

We’d love to see your photos of recipes! Tag us on social media and let us know how your heart-shaped Rice Krispies treats turned out. Whether for a school party, bake sale, or just a fun family activity, these sweet treats are sure to become a favorite.

Enjoy every bite of these crispy, chewy, chocolate-drizzled delights!

Chocolate & Sprinkle topped Rice Krispie Treats

Equipment needed:

• 1 Large stock pot
• Heart shape cookie cutters
• Parchment paper
• 2 jelly roll pans
• Rubber spatula
• Wooden spoon
• Heat proof glass bowl or large measuring cup
• 1 heavy duty plastic bag

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Course: Snack

Cuisine: American

Keyword: Rice Krispie Treats

Servings: 24

Calories: 230kcal

Author: Bruce and Dina Miller

Equipment

• Heart Shaped Cookie Cutter

Ingredients

• 8 Tablespoons salted butter
• 26 ounce mini marshmallows 1 10 oz bag and 1 16 oz bag
• One 18 oz box of Rice Krispies
• 2 cups milk chocolate chips can sub semi sweet
• Cooking spray
• Assorted pink white, and red sprinkles. (We use a few varieties to make them pop!)

Instructions

Prepare the kitchen tools:

• Spray rubber spatula, wooden spoon, glass pan, and inside of cookie cutters with spray oil.
• Cover jelly roll pan with parchment paper. Place open cookie cutters on parchment.

Make the Treats:

• Slowly melt butter in the stock pot. Once melted, add in all the mini marshmallows, and stir with wooden spoon.
• Once the marshmallows are melted, pour in Rice Krispies, a third at a time, continuing to stir.
• Working quickly, fill the open cutters to the top, pressing mixture down. Slip the shapes out. Continue until all mixture has been formed into shapes. If mixture starts to harden, turn on heat just enough to warm the mixture to soften it again. Allow shapes to set up.

Melt chocolate and decorate shapes:

• Melt the chocolate chips on half power in the microwave. Start with 2 minutes, and then repeat at half pour for 1 minute at a time, stirring, until smooth.
• Place baggie in a cup, with the sides turned down, and pour the warm chocolate into the bag. Snip the end of the bag.
• Squeeze the chocolate using a smooth back and forth motion over the hearts making sure to get some of the chocolate on the sides.
• Sprinkle with assorted pink, white, and red sprinkles. Allow the chocolate to set up. If the kitchen is warm, you may need to place in fridge for a few minutes.
• Store the chocolate covered hearts in a airtight container, between sheets of parchment.

Nutrition

Calories: 230kcal | Carbohydrates: 38g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 55mg | Potassium: 59mg | Fiber: 0.03g | Sugar: 29g | Vitamin A: 117IU | Calcium: 16mg | Iron: 0.1mg

Tried this recipe?Let us know how it was!

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